adapted from a recipe by Heather Rankin
free range, pastured or organic if possible
I use sunflower or mild olive oil
I use Libby’s; please make sure you do not use pumpkin pie filling
all purpose flour
all purpose flour is also known as plain flour
generous teaspoon cinnamon
raisins or chopped nuts
or you can use a mixture of the two
Preheat the oven to 350ºF (170ºC or 160ºC for a fan oven).
Grease and flour two 13 x 9 inch pans.
Mix the eggs, sugar, oil and pumpkin together in a medium bowl. Set aside.
Sift the flour, cinnamon, nutmeg, baking soda and baking powder into a large bowl.
Stir in the raisins or nuts, if using.
Add the wet ingredients to the dry ingredients and mix thoroughly.
Divide the mixture between prepared pans.
Bake for 25 to 30 minutes, or until a skewer inserted in the centre of the cakes comes out clean.
Remove the cakes from the oven and allow to cool before slicing.
If desired, frost with
Cream Cheese Frosting
when completely cool.
Makes two 13 x 9 inch cakes
(about 9 to 12 servings each)
Tried this recipe?